Name: Coffee rubbed bavette steak with pounded herb sauce
Ingredients: 400 g Bavette steak; 30 g coffee beans, finely ground; 35 g smoked paprika; 50 g brown sugar; 40 g salt; 35 g black pepper; 35 g mild chilli powder; 1 tbsp yellow mustard powder; 1 tbsp ground ginger; 2 cloves of garlic; 50 g parsley; 25 g mint; 25 g tarragon; 25 g chives; 25 g olive oil

AuthorBen Watson

Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate. Over the narrow sea, they're a little more specific and French butchers call it bavette, which means "bib". bavette is big on flavour and tender enough, as long as you don't overcook them and eat fresh off the griddle or barbecue. Unless you really like it blue, resting for more than a few minutes will toughen things up. I'm not doing much of a sales job here but in France, onglet and bavette are up there with the best. They should be here too!

Yields1 Serving

For the bavette steak

400 g Bavette steak

30 g coffee beans, finely ground

35 g smoked paprika

50 g brown sugar

40 g salt

35 g black pepper

35 g mild chilli powder

1 tbsp yellow mustard powder

1 tbsp ground ginger

For the herb sauce

2 cloves of garlic

50 g parsley

25 g mint

25 g tarragon

25 g chives

25 g olive oil

Mix together all dry ingredients and sprinkle over the steak half an hour before cooking.

On a high heat, cook the steak for 4 minutes on each side.

For the herb sauce, start by pounding the garlic with a pinch of salt to a paste.

Add the herbs except the mint and continue pounding.

Add the mint last as it will begin to discolour.

Loosen with olive oil to desired consistency and our over steak.

Ingredients